The Devil of all Eggs

Posted on March 19, 2013 by heather smith | 0 Comments

1 dozen eggs 
1/3 cup Hellman's mayo 
1T course mustard 
2T soft butter 
salt to taste

and your own splash of character!

Truffle Oil is great, but it only takes a drop. Chives, tarragon, basil - all good options. We have been on an infused salt kick lately. The Sun Ripened Tomato makes for a very tasty egg. 

The greatest challenge is not to over cook the eggs. Consider a timer, or better yet, an Egg Cooker



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